Cook to Impress

Cook to Impress

With some help from the Masters, take control of your kitchen

As season two of Top Chef Masters begins, a new raft of chefs is donning toques and plumping up attitudes in the hope of succeeding season one’s Master, Rick Bayless. To prepare for the vicarious challenges ahead, we suggest simulating your own quickfire—and impressing your guests—with dishes from the Masters themselves.

Chefs like Ana Sortun, Jonathan Waxman, and Mark Peel will be anything but harmonious when they battle it out. But look at how well their recipes work together in a menu: Begin the meal with a red pepper–feta spread on za’atar flatbread from Ana Sortun. Continue with a warm radicchio salad from Jody Adams. For the main course, try Jonathan Waxman’s rosé-braised flattened chicken, and serve it with Mark Peel’s roasted new potatoes. End your Masters meal with a lemon hazelnut cake from Susan Feniger—her recipe is a cross between a sponge cake, a Pavlova, and a baked Alaska.

Whipped Feta with Sweet and Hot Peppers Francisco's Manaaeesh (Flatbread with Za'atar)